David Guas, Bayou Bakery (Arlington, VA)
"I like things that are high acid but with a balance of sweetness, so I love a Pisco Sour. I love the tartness, the bitterness, the egg whites, the multiple textures and layers of flavor—everything."

Casey Lane, The Tasting Kitchen (Los Angeles)
“If you are going to call yourself a bartender, you have to understand how to make and Old Fashioned properly. People commit so many sins against them: Garnishing them with giant orange halves, adding cherries, using a cheap spirit, there are too many to count.”

Ryan Poli, Tavernita (Chicago)
“A gin and tonic will really get me going for the night. There are all these great new tonics out there right now that are really flavorful. At Tavernita we make our own.”

Thomas McNaughton, Central Kitchen (San Francisco)
“A good Manhattan. In this age of mixologists trying all these different cocktails, I love the creativity but the Manhattan is my standby. It’s so simple, but so good.”